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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish is from the north of India. Mild and creamy due to the use of cream, yogurt and almonds. A good dish for those who are just starting out in the world of curry eating. Ingredients:
2 lbs skinless chicken, and cubed |
1 ounce ground almonds |
2 garlic cloves, crushed |
1 inch cube fresh ginger, chopped |
2 tablespoons oil |
3 green cardamoms, split open |
1 medium onion, sliced |
2 teaspoons ground cumin |
1/2 teaspoon salt |
5 ounces plain yogurt |
5 ounces single cream |
1 tablespoon sliced almonds, toasted |
Directions:
1. In a blender process the almonds, ginger and garlic with 3 tbsp water to make a paste.
2. Heat the oil in a large pan and fry the chicken till browned, 8 to 10 minutes.
3. Remove the chicken from the pan drain and set aside.
4. To the pan add the cardamoms and the onions and fry for 5 minutes.
5. Add the almond/garlic paste, cumin and salt, cook for 5 minutes.
6. Slowly add the yogurt, stir, add the chicken, cover the pan and simmer 5 minutes.
7. Add the cream and simmer for 5 minutes.
8. Serve garnished with the toasted almonds.
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